Topic · White Stocks Making
Dashi Stock Recipe
A Dashi stock is a Japanese stock made from water, dried bonito fish shavings, and kombu seaweed. It’s quick to prepare and is deployed in a wide range of dishes. The stocks in Asian cuisine (chicken, fish, and vegetable) are similar to European recipes but they are given an oriental flavor with aromatics such as fresh ginger, spring onions, and garlic.
Bonito Dashi Stock
This Japanese smoky broth is easy to prepare, flavorful, healthy and versatile. Kombu Bonito Dashi is a base for many macrobiotic soups but can be served alone as a clear broth or with soba noodles, vegetables, and green onions. This particular version is an excellent base for seafood soups as well and it is used in all Miso soups.
- 6 cups water, (cold)
- 3 inches dried kombu (kelp) seaweed
- 2 ounces
bonito (dried fish) flakes
Gently wipe the kombu with a clean, damp cloth. Heat the water and kombu in a medium-sized pot, but do not boil.
As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.
Turn the heat off and leave the pot uncovered for 15 minutes.
The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
Use a fine-mesh strainer to strain the bonito flakes out of the dashi.
